Results 31 to 40 of about 97,477 (176)
Journal of Food Quality, 2020 Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama.
Salma Malihah Mohammad +2 more
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Jurnal Ternak Tropika, 2021 Apis cerana is one of the honeybee species from the Apis genus that produce honey, bee bread, royal jelly, and propolis. The objective of this study was to determine the honeybee forages as the pollen source and to evaluate the moisture, fat, and protein
Erwan Erwan +4 more
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EVALUATION OF SOME NUTRITIONAL AND ANTIOXIDANT VALUES OF BEE BREAD (PERGA) FOR ATHLETES [PDF]
Sportif Bakış Spor ve Eğitim Bilimleri Dergisi, 2019 Bee bread named also as perga is fermented bee pollen, which is much more valuable and useful than the normal pollen due to its unique and high amount of beneficial components.
Mehmet Rüştü Karaman
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Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization. [PDF]
Foods, 2020 Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids).
Dranca F, Ursachi F, Oroian M.
europepmc +5 more sources
Bacterial communities associated with honeybee food stores are correlated with land use [PDF]
, 2018 Microbial communities, associated with almost all metazoans, can be inherited from the environment. Although the honeybee (Apis mellifera L.) gut microbiome is well documented, studies of the gut focus on just a small component of the bee microbiome ...
Ahn +85 more
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Journal of Agriculture, Food and Environment, 2021 Acceptance and the diet nutritional value are the key of a perfect diet. In order to maintain healthy bee colonies, substitute diets have become very significant diet.
M, A. E. Mahbob
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Total polyphenols in bee bread (Apis mellifera L.) from hives the Araucanía Region [PDF]
, 2015 El pan de abeja es polen almacenado parcialmente fermentado que las obreras de Apis mellifera L. recolectan y lo mezclan con sus propias enzimas digestivas, haciéndolo un alimento sano y nutritivo para ellas debido a las propiedades funcionales. Por esta
core +1 more source
Journal of Agricultural Sciences, 2023 Bee bread is fermented and naturally preserved pollen that is enriched with digestive enzymes and organic acids from both honey and the salivary gland secretions of honeybees. As yet, there is insufficient information concerning which bacteria and yeasts
Bedia Dinç +4 more
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Making Bee Bread from Pollen without honeycombs
GSC Biological and Pharmaceutical Sciences, 2022 The production and use of bee bread by humans is very popular due to the unique properties of the product: it clearly differs from the source material (pollen -pollen load) by its beneficial effect on the living organism. Along with a number of diseases that are positively affected by bee bread, one of the most important aspects is the activity against
G. Madzgarashvili, J. Natchkebia
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α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)
Hacettepe Journal of Biology and Chemistry, 2020 Bee pollen is a valuable bee product with its nutritional and bioactive values according to its protein, lipid, amino acid, vitamin and phenolic content. When bee pollen is converted into bee bread, it becomes more easily digestible in the human digestive system, because of the partial breakdown of the pollen wall, the exine layer, with the effect of ...
Merve KESKİN, Asli ÖZKÖK
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